Cut the wahoo into 2 loins. On a cutting board dust the wahoo with the togarashi, and salt. Get a large pink salt block on high heat, add 2tbl grape seed oil, gently lay the wahoo on, & sear each side for 15 seconds. Let cool in fridge for 30 minutes. Then wrap in plastic wrap & store until ready to serve.
Put ½ C. olive oil in a blender, turn on low speed. Add the almonds, & garlic, once pureed add the arugula. Immediately put in a metal container & place on ice to cool, this stops it from turning brown. Season with salt and, hold in fridge.
White Soy (shoyu) Vinaigrette:
With a vegetable peeler, peel the outer skin off all the peppers. Then finely mince. In a small sauté pan on medium heat, add 2Tbl of olive oil, then the minced shallot & garlic, let cook for 30 seconds, add the ginger & peppers, cook for another 30 seconds, deglaze with the rice wine vinegar and pull off the heat. Whisk in the sambal chili paste, white soy, yuzu, remaining olive oil & Jean Marq vinegar.
Combine the orange, lemon, lime, grapefruit juices and whisk. With an immersion blender hold at an angle until white froth accumulates on the top